原创《大豆分离蛋白对调理重组牛肉品质特性影响》：这篇大豆分离蛋白论文范文为免费优秀学术论文范文,可用于相关写作参考。
摘 要：为探讨大豆分离蛋白添加量对调理重组牛肉制品品质特性的影响,以碎牛肉为实验原料,经过调理和重组工艺,研究不同大豆分离蛋白添加量对产品的各项品质特性的影响.结果表明：随着大豆分离蛋白添加量的增加,调理重组牛肉制品的解冻损失显著降低（P<0.05）,出品率显著提高（P<0.05）,产品的质构特性得到显著改善（P<0.05）,黏结强度显著增强（P<0.05）,但是产品的色泽变暗（P<0.05）.另外,低场核磁检测发现,增加大豆分离蛋白的添加量,T2b和T21的弛豫时间均逐渐变短,而T22的弛豫时间逐渐延长,说明产品的保水性逐渐增强.对产品进行感官评价表明,大豆分离蛋白添加量为2.0%时,产品品质最好.综合考虑产品品质和感官质量,确定在调理重组牛肉制品中大豆分离蛋白的最佳添加量为2.0%.
关键词：大豆分离蛋白；重组牛肉；品质特性
Abstract： This study aimed to evaluate the effect of soybean protein isolate （SPI） addition on quality characteristics of ready-to-eat restructured beef products. Towards this goal, restructured beef products were prepared and the changes in quality characteristics with salt addition were determined. Results showed that with the increase of SPI addition, thawing loss of the product reduced significantly （P < 0.05）, accompanied with a significant increase in product yield （P < 0.05） and a significant improvement in textural properties （P < 0.05）. In addition, the binding strength was enhanced significantly （P < 0.05） and the color of the product was darkened （P < 0.05）. In addition, with the increase of SPI addition, T2b and T21 relaxation times became shorter while T22 relaxation time were prolonged, implying enhanced water retention. The sensory evaluation showed that the best product quality was obtained upon SPI addition at 2.0%. Considering the quality characteristics and sensory quality together, it was suggested that the suitable amount of SPI addition was 2.0% in the ready-to-eat restructured beef products.
Key words： soy protein isolate （SPI）； restructured beef； quality characteristics
DOI：10.15922/j.cnki.rlyj.2016.10.002
中图分类号：TS251.4 文献标志码：A文章编号：1001-8123（2016）10-0007-06
引文格式：
李龙祥, 赵欣欣, 孔保华. 大豆分离蛋白对调理重组牛肉品质特性的影响[J]. 肉类研究, 2016, 30（10）： 7-12. DOI：10.15922/j.cnki.rlyj.2016.10.002. http：//rlyj.cbpt.cnki.net
LI Longxiang, ZHAO Xinxin, KONG Baohua. Effect of soy protein isolate on quality characteristics of ready-to-eat restructured beef products[J]. Meat Research, 2016, 30（10）： 7-12. （in Chinese with English abstract） DOI：10.15922/j.cnki.rlyj.2016.10.002. http：//rlyj.cbpt.cnki.net
我国是牛肉生产大国,牛肉制品的生产量与消费量与日俱增,如何高效利用工厂生产中剩余的碎肉、边角料肉、剔骨肉成为近些年研究的热点[1].调理重组牛肉制品是指以碎牛肉等为原料,添加适当的调味料或辅料及一些黏结剂,经过腌制、滚揉、成型等调理和重组工艺,在常温、冷冻或冷藏状态下进行运输、贮存和销售,消费者可直接食用或经过简单加热处理即可食用的一类新型肉制品[2-3].调理重组牛肉制品结合了调理牛肉制品和重组牛肉制品的加工工艺,具有两者的特点：调理重组牛肉制品既可以充分利用工厂生产中剩余的大量碎肉,提高其利用价值和生产价值,又能够生产出营养美味、安全健康的牛肉制品,并且它包装精美,便于携带,极大地满足了现代城市人群或一些发达国家人群快节奏的生活需要,具有广阔的发展前景[4-5].
大豆分离蛋白论文参考资料：
结论：大豆分离蛋白对调理重组牛肉品质特性影响为关于大豆分离蛋白方面的的相关大学硕士和相关本科毕业论文以及相关大豆分离蛋白健身论文开题报告范文和职称论文写作参考文献资料下载。
